1 cup uncooked white rice
1 small onion, thinly sliced
1 teaspoon butter
4 cloves garlic, crushed
1 (8 ounce) can sliced mushrooms
4 ounces peeled and diced celery
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon water
1 (24 ounce) can condensed chicken broth
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with nonstick spray.
Place the onion and white rice into a large baking pan lined with aluminum foil. Season with butter and stir in garlic. Bring to a boil, reduce heat, and simmer gently for 25 minutes.
Place the mushrooms and celery into a medium baking dish. Separate mushrooms into 4 pieces and sprinkle with cooking spray. Pour over the rice, radiate with some sauce and water, and cover with rolled oz portion of cheese.
Bake 45 minutes. Drain liquid from rice, reserving some water in the pan before adding to rice. Cover pan tightly with aluminum foil. Wait uncovered, until just before serving. Serve with premade Italian bread crumbs and sauce.